Creamy Butternut Squash Noodles with Sausage and Basil
This rich and creamy butternut squash noodles with sausage and basil makes the perfect comfort food.
Servings: 4 Servings
Calories: 628kcal
Equipment
- Knife
- Cutting board
- Spatula
- Mixing bowl
- Frying pan
- Parchment paper
- Sheet pan
- Spiralizer
Ingredients
- 1 small Butternut Squash (415 g spiralized or 5 cups of noodles)
- 2 tablespoon Avocado oil
- 1 lb Italian sausage
- ¼ cup Diced yellow onion
- ½ cup Freshly grated parmesan
- ½ cup Freshly grated asiago or more parmesan
- 4 cloves Garlic minced
- ½ cup Heavy cream
- ¼ cup Chicken stock or milk
- ¼ cup Basil finely chopped
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
- ½ teaspoon Fennel seed
- ½ teaspoon Crushed red peppers optional
- Sea salt to taste
Instructions
- Preheat the oven to 400 degrees F.
- Begin by chopping both ends of the butternut squash and removing the bulb. You can save the bulb for another recipe. With the neck only, peel the skin and spiralize. Cut all the noodles into desirable lengths.
- Toss noodles in oil. Spread evenly on sheet pan lines with parchment paper and lightly salt. Cook for 25- 30 minutes, or until tender. Toss halfway through with a pair of tongs.
- While noodles are cooking, heat a large pan over medium heat. Add the sausage and cook, breaking it up with a spatula as it browns. Continue to cook until there is no more pink. Remove sausage from the pan and set aside, reserving about 1 tablespoon of fat in the pan.
- Finely dice ¼ cup of onion and add to the pan with the sausage fat. Lower the heat slightly. Cook until the onion begins to caramelize. Deglaze the pan with a splash of chicken stock if needed.
- Peel and mince the garlic. Add to the pan with the onion and allow it to cook for about 1 minute, or until fragrant.
- Add the cream and chicken stock to the pan and stir together.
- Add the grated cheese and stir as it heats. Once the sauce has thickened, stir in the chopped basil and spices.
- Using the tongs, add the butternut squash noodles to the pan. Toss in the sauce.
- Add the sausage and toss. Taste and season with additional salt if needed (with the sausage and the cheese I don't generally need to add salt). Grate extra parmesan cheese on top if desired. Serve immediately.
Notes
Zucchini noodles are more watery than butternut squash, and will work better in a richer sauce. To make a richer cream sauce, you can use all cream or substitute the chicken stock with half and half or milk. Another option would be to add 1-2 tablespoons of butter when you add the cream.
Nutrition
Serving: 1cup | Calories: 628kcal | Carbohydrates: 18g | Protein: 30g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 135mg | Sodium: 518mg | Potassium: 817mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11761IU | Vitamin C: 25mg | Calcium: 359mg | Iron: 2mg
